WHY THIS RECIPE WORKS: Bistec ranchero is a traditional dish of beef braised in an aromatic mixture of peppers, onions, tomatoes, and spices. Hailing from the northwestern Mexican state of Sonora, the minimalist preparation is indicative of the local cuisine, which is straightforward and uncomplicated. Though there are very few ingredients, the flavor is vibrant and satisfying. We began with beef short ribs, which became meltingly tender with long, slow cooking. Searing the meat over medium-high heat quickly browned the exterior, giving it a flavorful crust, and developed flavorful fond, which added rich meatiness to the braise. Once we removed the ribs from the pan, we sautéed the onions and peppers to concentrate their flavors before we continued building our sauce. We included jalapeños, garlic, oregano, cumin, ancho chile powder, coriander, and a pinch of ground cloves to round out the flavor profile. A can of diced tomatoes gave the sauce some heft and allowed us to scrape up the flavorful browned bits from the bottom of the pan. When we returned the meat to the pan, we covered the braise and transferred it a 325-degree oven to slowly and evenly simmer our steak and vegetables until tender. After setting the beef aside, we stirred chopped fresh cilantro into the vegetable mixture to provide freshness and color. A small amount of lime juice cut through the richness and provided just enough acidity to balance the sauce. Serve with rice.

Serves 4

INGREDIENTS

• 2 pounds boneless beef short ribs, trimmed
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, halved and sliced thin
• 2 red bell peppers, stemmed, seeded, and cut into ½-inch-wide strips
• 1 jalapeño chile, stemmed and sliced thin
• 1½ tablespoons minced fresh oregano or 1½ teaspoons dried
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ancho chile powder
• ½ teaspoon ground coriander
• Pinch ground cloves
• 14.5-ounce can diced tomatoes
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons lime juice

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
2. Pat beef dry with paper towels and season with salt and pepper.
3. Heat 1 tablespoon of oil in a 12-inch ovensafe skillet over medium-high heat until just smoking. Brown beef well, 4 to 5 minutes per side; transfer to plate.
4. Add onions, bell peppers, and ¼ teaspoon salt to the fat left in skillet and cook over medium-high heat until softened, 8 to 10 minutes.
5. Stir in jalapeño, oregano, garlic, cumin, chile powder, coriander, and cloves and cook until fragrant, about 30 seconds.
6. Stir in tomatoes and their juice, scraping up any browned bits. Nestle browned beef into skillet along with any accumulated juices. Cover, transfer skillet to oven, and cook until fork slips easily in and out of meat, about 2 hours.
7. Remove skillet from oven. Transfer beef to serving platter and tent with aluminum foil. Let vegetable mixture settle for 5 minutes, then skim any fat off the surface.
8. Stir in cilantro and lime juice and season with salt and pepper to taste.
9. Spoon vegetable mixture over beef and serve.